Smoked Sausage Cajun Alfredo – Page 2

Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain and set aside.
Sauté the Sausage: In a large skillet, heat the olive oil over medium heat. Add the sliced smoked sausage and cook until browned, about 5-7 minutes. Remove the sausage from the skillet and set aside.
Prepare the Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Add the Cajun seasoning and red pepper flakes (if using), stirring to combine.
Add the Cream: Pour in the heavy cream, stirring well to incorporate the seasonings. Let it simmer for about 2-3 minutes until it starts to thicken slightly.
Incorporate the Cheese: Gradually add the grated Parmesan cheese to the sauce, stirring continuously until melted and smooth. If the sauce is too thick, you can add a little of the reserved pasta water to reach your desired consistency.
Combine Everything: Return the cooked sausage to the skillet, along with the drained pasta. Toss everything together to ensure the pasta is coated with the sauce. Taste and adjust the seasoning with salt and pepper as needed.
Serve: Divide the Smoked Sausage Cajun Alfredo among plates. Garnish with fresh parsley and extra Parmesan cheese, if desired.

Choosing the Sausage: Andouille sausage is traditional in Cajun cuisine, but you can use any smoked sausage you like, such as kielbasa or turkey sausage.
Adjusting Heat Levels: Feel free to adjust the amount of Cajun seasoning and red pepper flakes based on your heat preference.
Vegetable Additions: For added flavor and nutrition, consider tossing in sautéed bell peppers, onions, or spinach.
Pasta Variations: While fettuccine is classic, you can use other pasta shapes like penne or rigatoni.